KR930004453A - 구기자 증류주의 제조방법 - Google Patents

구기자 증류주의 제조방법 Download PDF

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Publication number
KR930004453A
KR930004453A KR1019910014683A KR910014683A KR930004453A KR 930004453 A KR930004453 A KR 930004453A KR 1019910014683 A KR1019910014683 A KR 1019910014683A KR 910014683 A KR910014683 A KR 910014683A KR 930004453 A KR930004453 A KR 930004453A
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KR
South Korea
Prior art keywords
distilled
wolfberry
rice
days
distilled spirit
Prior art date
Application number
KR1019910014683A
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English (en)
Other versions
KR930005451B1 (ko
Inventor
김미숙
한정우
강규석
김태권
Original Assignee
이호종
충청남도 청양군청
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 이호종, 충청남도 청양군청 filed Critical 이호종
Priority to KR1019910014683A priority Critical patent/KR930005451B1/ko
Publication of KR930004453A publication Critical patent/KR930004453A/ko
Application granted granted Critical
Publication of KR930005451B1 publication Critical patent/KR930005451B1/ko

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

내용 없음.

Description

구기자 증류주의 제조방법
내용없음

Claims (4)

  1. 쌀, 쌀 중량의 30%의 구기자, 쌀 중량의 10%의 엿기름 및 누룩으로부터 술밑을 제조하고, 구기자를 끓여 식힌 물을 가하여 20∼25℃에서 3∼4일간 발효시킨 후, 다시 누룩, 구기자, 물 및 찐쌀(덧밥)을 첨하여 잘 섞고 3∼4일간 발효시킨 후 증류함을 특징으로 하는 구기자 증류주의 제조방법.
  2. 제1항에 있어서, 증류시에 증류기의 배출구 또는 증류주의 용기 입구에 증류주 1l당 구기자 25g과 오미자 25g을 매달아 놓아 증류주의 맛과 색을 보완함을 특징으로 하는 제조방법.
  3. 제1항에 있어서, 증류주를 증류주 1l당 0.05∼0.1g의 활성탄으로 4일정도 처리한 후 여과함을 특징으로 하는 제조방법.
  4. 제1항에 있어서, 증류주의 알코올 함량이 40%임을 특징으로 하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019910014683A 1991-08-24 1991-08-24 구기자 증류주의 제조방법 KR930005451B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910014683A KR930005451B1 (ko) 1991-08-24 1991-08-24 구기자 증류주의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910014683A KR930005451B1 (ko) 1991-08-24 1991-08-24 구기자 증류주의 제조방법

Publications (2)

Publication Number Publication Date
KR930004453A true KR930004453A (ko) 1993-03-22
KR930005451B1 KR930005451B1 (ko) 1993-06-22

Family

ID=19319058

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910014683A KR930005451B1 (ko) 1991-08-24 1991-08-24 구기자 증류주의 제조방법

Country Status (1)

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KR (1) KR930005451B1 (ko)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010079316A (ko) * 2001-07-06 2001-08-22 권상호 송이버섯 보관방법 및 이를 이용한 송이과자 제조방법
KR20030053817A (ko) * 2001-12-24 2003-07-02 임영순 구기자를 주원료로 한 구기주의 제조방법
KR100445078B1 (ko) * 2002-02-19 2004-08-21 우창제 버섯류의 절단 포장방법
KR100504094B1 (ko) * 2003-03-28 2005-07-27 장석진 양조용 액상발효제와 그것을 이용한 술
CN114032155A (zh) * 2021-12-10 2022-02-11 大连富森智能科技有限公司 一种牛樟芝白酒制作方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106190698A (zh) * 2016-07-22 2016-12-07 王光凯 大米枸杞酒

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010079316A (ko) * 2001-07-06 2001-08-22 권상호 송이버섯 보관방법 및 이를 이용한 송이과자 제조방법
KR20030053817A (ko) * 2001-12-24 2003-07-02 임영순 구기자를 주원료로 한 구기주의 제조방법
KR100445078B1 (ko) * 2002-02-19 2004-08-21 우창제 버섯류의 절단 포장방법
KR100504094B1 (ko) * 2003-03-28 2005-07-27 장석진 양조용 액상발효제와 그것을 이용한 술
CN114032155A (zh) * 2021-12-10 2022-02-11 大连富森智能科技有限公司 一种牛樟芝白酒制作方法

Also Published As

Publication number Publication date
KR930005451B1 (ko) 1993-06-22

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